Head Chef Steve Smith at Michelin Starred Bohemia Bar & Restaurant shares this delicious fruit scone recipe that were created for the hotel’s Bohemian Afternoon Tea Collection.
Head Chef Steve Smith @ Bohemia has held a Michelin Star for over 10 years from the age of just 24. Steve has enjoyed a spectacular year being named Catey Chef of the Year 2014, retaining Bohemia’s Michelin Star, being awarded 4AA Rosettes, as well as being listed in The Sunday Times Top 100 Restaurants, with special praise being given to Bohemia’s desserts which were listed ‘6th Best in the UK’.
Ingredients (to make 40 scones)
- 1200g Plain Flour
- 125g Caster Sugar
- 70g Baking Powder
- 175g Unsalted Butter
- 1 Litre Milk
- 550g Sultanas
- 1 Egg
- Mix flour, sugar, baking powder & butter until the butter has crumbled.
- Add sultanas and milk.
- Roll out on a floured surface, cut to the desired shape and size, eggs wash (1 egg and a splash of milk) & leave to prove for 15 minutes.
- Bake @ 180°c for 10-12 minutes or until golden.
- Store and use as required.
Bohemia Bar & Restaurant, Green Street, St. Helier, Jersey JE2 4UH, Channel Islands